Chocolate Orange Curd Tarts

You Will Need:

• Dawn^® Chocolate Orange Scoop & Bake
• (Pruve) Sweet Pastry Cases
• Orange Curd
• Dawn^® Chocolate Fudge Icing
• Dawn^® White Fudge Icing
• Dawn^® Orange Fruit Bits
• 10cm Tart Cases
• YIELD: 25 tarts @ 80g each. Using 10cm case

Directions

• Line each pastry case with approx. 15g of Orange Curd.
• Mix around the Dawn^® Scoop & Bake batter with a spatula or spoon, to begin.
• Scoop the Dawn^® Scoop & Bake Milk Choc & Orange batter into the 10cm sweet pastry cases, around 80g in each.
• Bake at 180°C (in a deck oven) for approx. 24 mins (top heat 4 bottom heat 2).
• Once the tarts are cool, flood with warm Dawn^® Chocolate Fudge Icing.
• Using Dawn^® White fudge Icing and 10% Dawn^® Orange Fruit Bits mixed together and heat.
• Pipe lines across the top of the Chocolate Fudge and then pull a knife through the surface against the direction of the lines.

These create a great flavour combination of fruity sharpness & chocolaty smoothness - ready to display, attract and sell!